Lemon-Pepper Chicken & Roasted Rosemary Potatoes

Lemon-pepper chicken and rosemary roasted potatoes (crayons and construction paper)

Here is my recipe for lemon-pepper chicken “you only think you don’t like dark meat” thighs with roasted rosemary potatoes.  You can team this meal up with any number of seasonal steamed vegetables.  The reason I say “you only think you don’t like dark meat” is because maybe you have never had it like this!  What’s my secret?  I cook the LIFE out of that chicken at least 3X over!  The result is the perfect crispy skin to meat ratio with only one bone to negotiate and meat with the texture and taste similar to roasted duck.  And the potatoes – they are full of flavor and crispy goodness.  Your whole family AND your pocket-book will love this meal!

Serves 2 adults and 2 children

Ingredients

  • 6 chicken thighs (or as many as you need – I like 2 per adult and 1 per child)
  • 1 1/2 lbs baby white potatoes rinsed and cut into quarters (about half of a 3 lb bag)
  • Lemon, pepper, salt, and garlic or Lemon pepper seasoning salt
  • Olive oil ~3T
  • Rosemary (lightly crushed in hands) ~1/2T
  • Garlic powder ~1/2t
  • Onion powder ~1t
  • Paprika ~1/2t
  • Salt and pepper (to taste)

Directions

  1. Place chicken in roasting pan or MY choice, Pyrex (for even cooking use a pan big enough so that there is space around each thigh) and coat the chicken thighs on both sides with lemon and seasonings or the lemon pepper seasoning salt; and because presentation is everything, tuck the skin ends under and give each one of those thighs a-kind-of plump oval shape; also don’t forget to wash and save that stryrofoam meat tray!
  2. Place chicken in a preheated oven at 425 degrees for 1 hr and 45 minutes.
  3. In a large bowl combine olive oil, rosemary, garlic powder, onion powder, paprika, salt, and pepper; mix in potato wedges until thoroughly coated; then about half-way through chicken’s cooking time, place potatoes 1-2 layers thick in a roasting pan or Pyrex and pop them in the same oven for about 45 minutes or until perfectly browned!
  4. About 2/3 through cooking process baste then drain the fat from the chicken pan (I use a turkey-baster to slurp up all that fat – works great!); you might want to keep an eye on that chicken toward the end and when it starts to look OVER-done then it’s perfect!

That’s it!  I really think you’ll like this simple meal.  My kids love it especially with a little cranberry sauce!  Try it!  You just might become a dark-meat convert!

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